Fresh Asparagus Salad with Lemon Dijon Vinaigrette
Yield
2 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
|
|
| 1 | medium |
lemon
juiced |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
corn oil
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | teaspoons |
dijon mustard
|
|
| 1 | slice |
bacon
cooked |
|
| 4 | each |
black olives
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
|
|
| 1 | medium |
lemon
juiced |
*
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
corn oil
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 7.5 | ml |
dijon mustard
|
|
| 1 | slice |
bacon
cooked |
|
| 4 | each |
black olives
pitted |
*
|
Directions
Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4 to 5 minutes).
Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color.
Drain completely and arrange the asparagus on two salad plates.
Remove half the lemon peel and cut into extremely thin strips.
Boil for 1 to 2 minutes; drain.
Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar.
Add the oils, salt, pepper and Dijon mustard.
Shake vigorously to combine. (This makes ¾ cup dressing.
Refrigerate the unused portion for future salads.)
At serving time, spoon some vinaigrette over the asparagus.
Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.
